Fit konjac pasta with roasted vegetables and mozzarella

Ingredients:

• 300 g Konjac spaghetti (Shirataki)

• 2/3 Eggplant

• 2/3 Zucchini

• 2/3 Red bell pepper

• 1/2 Onion

• 10 Cherry tomatoes

• A piece of chili pepper (optional)

• 2 Garlic cloves

• 1 tbsp Bio Ghee (clarified butter)

• A pinch of salt and black pepper

• 1 ball of Mozzarella

• 40 g Seed mix

Preparation:

• Vegetable Prep: Dice the eggplant, zucchini, and bell pepper into cubes. Finely chop the onion, garlic, and chili pepper. Cut the cherry tomatoes in half.

• Sautéing: Heat the bio ghee in a pan over medium heat. First, add the onion and eggplant and sauté until they soften. Then, add the zucchini, bell pepper, and chili. Near the end, add the garlic and cherry tomatoes. Season with salt and pepper.

• Pasta Prep: Rinse the konjac spaghetti thoroughly with cold water (this is important to remove the specific aroma). If desired, dry-fry them in a pan for 2–3 minutes to evaporate excess water.

• Combining: Add the spaghetti to the pan with the vegetables and mix well.

• Serving: Top with the mozzarella (torn into pieces) so it melts slightly from the heat, and finally, sprinkle with the seeds for crunchiness.